Blueberry Swirl Coffee Cake Healthy Food

HEALTHY BLUEBERRY COFFEE CAKE

Steps:

• Pre-heat oven to 350 degrees and spray an 8x8" pan with baking spray.
• Sift together oat flour, whole wheat flour, sugar, baking soda, salt and cinnamon into a large bowl.
• To your stand mixer add the brown sugar, applesauce, butter and oil on medium speed until creamy.
• Add in the eggs, vanilla and yogurt until well blended.
• Lower the speed to the lowest setting and add in the dry ingredients until just blended.
• Add half the batter to your baking pan.
• Top with half the walnuts and gently lay half the blueberries onto the walnuts.
• Spoon over the remaining batter gently and top with remaining walnuts and blueberries (gently).
• Bake for 30-35 minutes.

BLUEBERRY COFFEE CAKE

Steps:

• In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
• Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.

BLUEBERRY CINNAMON-SWIRL BUNDT CAKE

Steps:

• Heat oven to 350°.
• Grease a 12-cup Bundt pan.
• Drain and rinse blueberries; set aside.
• Mix brown sugar, nuts and cinnamon; set aside.
• In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
• Repeat, ending with last 1/3 of muffin batter.
• NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
• Bake 50 minutes.
• Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
• A great breakfast treat for the whole family.

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• Wash the blueberries in a large colander then place them in a large pot of boiling water. Once the water returns to a boil, immediately turn off the heat.
• Remove the blueberries with a slotted spoon, placing them in a bowl covered with a clean kitchen towel to stay warm. Alternatively, you can run the blanched blueberries through the same colander to drain the juices, then place in a bowl and cover to keep warm.
• In a large saute or sauce pan, combine the granulated sugar, Clear Jel, water, and lemon juice, stirring constantly over medium heat until the granulated sugar and Clear Jel dissolves.
• Continue to stir until the mixture thickens and turns into the clear-like gel filling, about 7-8 minutes.
• Remove from heat, then add in the blanched blueberries, stirring until fully mixed.
• Place the blueberry filling in a medium-size bowl (preferably glass) to cool completely before using in the coffee cake. If not using right away, still cool completely, then place in a tightly sealed container, and refrigerate it for up to a week.
• Adjust your oven to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously spray a 13 inch x 9 inch baking pan with a flour-based baking spray. You may wish to also add a parchment paper sleeve to the pan as well. If adding, lightly respray the top before adding the batter.
• In a medium-size bowl, whisk together the all-purpose flour and baking powder. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter and vegetable shortening on medium-high speed until well smooth and creamy.
• Add in the granulated sugar, vanilla extract, and almond extract. Scrape down the sides of the bowl as needed. Then add in the eggs.
• Reduce the mixer speed to low, gradually adding in the whisked dry ingredients until just combined. Be careful not to over mix the batter.
• Spread 2/3 of the batter into the bottom of the prepared 13 inch x 9 inch baking pan, reserving the rest for the topping.
• Top with the homemade blueberry pie filling, then drop spoonfuls of the remaining batter over the top.
• Place in the oven and bake for 43-45 minutes at 350ºF or until the top is a light golden brown.
• While the coffee cake is still warm, drizzle with the simple glaze.
• In a small bowl, whisk together the powdered sugar and milk.
• Drizzle over the warm blueberry swirl coffee cake, cut into squares, and enjoy!

HEALTHY CINNAMON ROLL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper, spray with baking spray, and set aside.
• Mix the milk, eggs, vanilla extract, and sugar in a medium mixing bowl.
• In a separate bowl, sift together the flour, salt, and baking powder.
• Gradually mix the flour mixture into the egg mixture. Pour batter into prepared baking pan.
• In a bowl, mix together all the topping ingredients, until small pebbles form. Sprinkle the pebbles over the top of the batter.
• Bake in oven for 30-35 minutes. Remove from oven and place on a cooling rack.
• In a small bowl, mix the powdered sugar, milk, and vanilla extract. Add milk in 1/2 teaspoon increments until icing is liquidy and pourable. After coffee cake has cooled, pour the icing evenly over the top of the coffee cake.

APPLE BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
• In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.
• In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.
• Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.
• Once just combined, fold in chopped apples and blueberries. Pour into your pan and set aside.
• In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
• Bake for 25 minutes or until your cake tester comes out clean.
• While the cake is cooling, make the icing by stirring together the powdered sugar, vanilla extract and milk. Drizzle over the top of the coffee cake.
• Serve warm, or cool.

BLUEBERRY-SWIRL COFFEE CAKE (HEALTHY)

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 13 x 9-inch caking pan.
• Toss 2 cups blueberries, brown sugar, and cinnamon in small bowl until berries are coated.
• Cream margarine/butter and granulated sugar with electric mixer at high speed until light and fluffy, about 4 minutes.
• Add egg and egg white and beat 2 minutes. Beat in lemon zest.
• Reduce speed to low. Add flour alternatively with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula.
• DO NOT OVERBEAT! If you do, you will have a very though cake.
• Spread half of batter into pan and sprinkle with blueberry mixture.
• Spoon remaining batter on top, spreadinng evenly.
• Swirl through batter several times with knike, then top with remaining 1/2 cup of blueberries.
• Bake until toothpick inserted in center comes out with moist crumbs clinging, 40 to 45 minutes.
• Cool in pan on wire rack 15 minutes (or eat it straight out of the oven).
• Cut into 16 equal pieces.
• Serve and enjoy!

BLUEBERRY SWIRL CAKE

Steps:

• Beat egg whites until frothy; gradually beat in 1/2 C sugar.
• Continue beating until very stiff and glassy.
• Sift remaining sugar, flour, baking powder and salt in to another bowl.
• Add canola oil, half of milk, and vanilla.
• Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
• Add remaining milk and egg white meringue.
• Fold in blueberries (if very large, cut into quarters or halves).
• Pour into greased, floured 9" cake pans.
• Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
• Cool.
• Frost with cream cheese frosting and swirl with blueberry mixture.
• Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
• Place one cake layer bottom-side up on plate; spread with frosting.
• Place second layer right-side up and frost top and side of cake.
• Swirl top with cooled blueberry mixture.
• Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
• Cool, and swirl on top of cake.

BLUEBERRY SWIRL COFFEE CAKE

Steps:

• 1. To make the batter, cream the sugar, butter and shortening in the bowl of an electric mixer. Add the rest of the ingredients, one at a time, beating well after each addition.
• 2. Spread 2/3 of the batter into the bottom of a 9x13 inch pan that has been coated with cooking spray.
• 3. Spread the cooked canned fruit over the batter and then drop the remaining batter, by spoonfuls, onto the fruit.
• 4. Bake at 350 degrees for 30-35 minutes or until the cake as turned a light brown and a knife inserted in the center comes out without batter stuck to it (there will be filling stuck to it).
• 5. While the cake is baking, combine the confectioners sugar and milk in a small bowl with a whisk. You want the icing to be very thick, so add more confectioners sugar until you have a thick icing. Set the icing aside. When the cake has completely cooled, drizzle the icing over the top using a spoon.
• 6. When the cake has completely cooled, drizzle the icing over the top using a spoon.

BLUEBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper. Set aside.
• To make the filling: Mix together the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
• To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
• With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
• To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly (Make sure the streusel is in pea-sized crumbs)
• Sprinkle the streusel on top of blueberries and bake for 40-45 minutes until a cake tester inserted in the center comes out clean. If it starts browning too much, tent the top with aluminum foil.
• Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
• Store in the fridge.

WEIGHT WATCHERS APPLE SWIRL COFFEE CAKE

Steps:

• Heat oven to 350.
• Blend sugar and cinnamon in a small bowl, set aside.
• Spray 10 inch tube or bunt pan with non stick spray.
• Dust pan with the sugar, cinnamon mixture.
• Blend cake mix, applesauce and egg beaters, and pour into pan.
• Bake.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350.
• In a large bowl, melt one stick of butter. Let it cool for a few minutes. Next, add in the granulated sugar and using a handheld mixer, mix for about 30 seconds. Add in the eggs one at a time until fully combined. Then, add in milk and vanilla extract and mix to combine.
• To the bowl with the wet ingredients, add the dry ingredients which includes the all purpose flour, baking powder and cinnamon. Stir to combine with a wooden spoon or rubber spatula, making sure it's fully mixed together.
• Lastly, gently fold in the frozen blueberries until combined.
• Grease a 9x9 baking pan with cooking spray or butter.
• Add the batter to the greased pan.
• In a small bowl, melt another stick of butter. To this, add in all purpose flour, brown sugar, granulated sugar and cinnamon. Mix together. This will look a little wet but that's okay!
• Spread the brown sugar mixture over top of the batter evenly.
• Bake for 50-55 minutes or until a toothpick comes clean. Let cool in the pan for 10 minutes or so and then invert it onto a cooling rack and let it cool completely!
• Once it's cooled, whisk together the powdered sugar, milk and vanilla extract to make the glaze. Make it as thick or thin as you'd like it! Generously drizzle it over top of the coffee cake.
• Slice it up and enjoy every bite!

BLUEBERRY-CINNAMON COFFEE CAKE

Steps:

• Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
• Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it's evenly moistened, and pebble-size crumbs form.
• Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
• Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
• Stop the mixer and add the 1 1/2 cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
• Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
• Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

VEGAN CINNAMON SWIRL BLUEBERRY COFFEE CAKE

Steps:

• 1. Preheat oven to 350°F. Coat 9-inch round cake pan with cooking spray. 2. Combine 1/4 cup cane sugar, brown sugar, and cinnamon in small bowl; set aside. 3. Whisk together 2 cups flour, baking powder, and salt in medium bowl. Set aside. 4. Stir together soymilk and vanilla extract, and set aside. 5. Cream 1 baking stick and remaining 1 cup cane sugar with electric mixer until smooth. Beat in yogurt until just combined. 6. Mix in flour mixture in three additions, alternating with soymilk mixture. 7. Spread half of batter in prepared pan. Sprinkle 3 Tbs. cinnamon sugar on top, and swirl into batter with skewer or chopstick. Sprinkle 1 cup blueberries on top. 8. Spread remaining batter over blueberries. Sprinkle 3 Tbs. cinnamon sugar mixture over batter, and repeat swirling; top with remaining 1 cup blueberries. 9. Melt remaining 1/2 baking stick in small saucepan. Stir melted baking stick and remaining 1/4 cup flour into remaining cinnamon sugar. Sprinkle over coffee cake. 10. Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool at least 20 minutes before serving.

BLUEBERRY SWIRL COFFEE CAKE MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Line 12-16 muffin tins with paper liners.2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you're going for a blueberry swirl look. 4. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.